Gluten Free: Pie-in-a-pumpkin

In fact, I got home in time to take the dog on a quick one-mile walk AND go to the grocery store before my love got home. Sadly, this means that my backpack is also BURSTING with work yet to be done and that I will have to complete on Sunday. The best part was having a sunny Friday afternoon with the pup and knowing that Sunday is to be a rainy day. Perfect for grading papers and getting plans done, I think.

At the market, I found these cute little pumpkins. I know that most people use these for decorative purposes, but I had a different plan in mind. You see, my Love doesn’t really appreciate pumpkin (gasp!) nor squash. (And he doesn’t even eat CHOCOLATE! ). I knew he wouldn’t want to eat a whole mini-pumpkin (like the ones made for pumpkin pies) as I’ve tried that before. (They make the best soup pots……. but more on that another day.)

For these little babes, I had a sweet plan: Crust-less, in-the-pumpkin Pies.

OH! They were so good! It was the perfect little, healthy, sweet treat after dinner.

I’ve been avoiding baking and making sweet treats for myself as I know that every calorie is the equivalent of approximately 7,000 steps on the Elliptical Trainer at the gym. Roughly 7,000 – Give or take.

Sometimes, however, dessert is not to be skipped. My sweet treats lately have included fat free meringues, Asian pears, apple slices with cinnamon peanut butter, and fat free delicious Greek yogurts. Pumpkin pie wasn’t on that list until now.

Most gluten free pie crusts have a ton of fat in them. And, since my Love isn’t a pumpkin eater, making a whole pie is not the ideal method of losing weight. One entire pumpkin pie hanging out at the house this weekend? Bad move.

So I made pumpkin pie the healthy way. These little pumpkins don’t have a ton of “meat” in them, so they are a nice sweet treat that doesn’t overwhelm. And the fact that they are small (about the size of a softball) means that they are great individual treats that also double as the serving dish. (Hooray! for less dirty dishes!)

These “pies” are also a snap to make. They bake in 25-30 minutes and take about 10 minutes to prepare.

I know these treats are going to become part of my regular fall menu. They will be great fun to serve to friends who come for dinner. And while I didn’t do it with these, a small scoop of vanilla ice cream will make for the perfect finishing touch on the mini-pie in a pumpkin.

I think I will head back to the store on Monday for more of these little pumpkins….I have a couple recipes bouncing around in my head. I think these individual pumpkins will make great stuffed pumpkin and soup-in-a-pumpkin servings. Oh, yea! I LOVE fall comfort food.

I hope you get a chance to try these out. And while the recipe below is structured for the mini-pumpkins, you can adjust the measurements to make in a larger pumpkin easily.

Do you know what kind of pumpkins these are? When I asked for mini pumpkins at the local farmer’s market, the woman looked at me like I was making things up!

I have been saving your recipe so that I can grow some pumpkins of my own, but I have no idea which variety will give me that same cute little pumpkin in your picture.

Thanks!Hi Veronica! I believe these were “Jack-Be-LIttle” pumpkins. Many miniature pumpkins ARE edible, though. I know some state “not for consumption” as they are not processed as FOOD – so be aware. Otherwise, ask the grocer. These were great. The next time I see the baby pumpkins, I will ask the grocer for the names of the other edible varieties. I’m sorry don’t have more info at the moment! – Kate